eggless pineapple upside down cake recipe. easy to make soft and flavorful eggless pineapple upside down cake with fresh pineapple slices.
Servings: 1 8 inch cake
Calories: 289 kcal
For Cake Batter
- 200 grams all purpose flour
- 100 grams unsalted butter melted and cooled
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon pineapple Essence
- 400 grams sweetened Condensed Milk
- 1 cup 150 ml-Aerated Soda
For pineapple and caramel
- 1/2 cup sugar
- 3/4 cup water
- 6-7 pineapple slices
- 4 tablespoon sugar for caramelizing
Add 1/2 cup sugar to 3/4 cup water and mix well. bring to a boil and simmer for 5 minutes. Add the sliced pineapples and simmer for 10-15 minutes. The pineapple slices should absorb some sugar and get cooked too. Drain from syrup and set aside until use.
preheat oven 180 degree C. Grease an 8" cake tin very well. Arrange the pineapple slices as shown.
Heat 4 tablespoon sugar with 1/2 tablespoon water without stirring. Once the color changes and slightly caramelized, pour over the pineapple slices and swirl gently. Set aside.
Into a mixing bowl, add melted butter, condensed milk and pineapple essence. Whisk and mix well until smooth. Sieve the dry ingredients and take in separate bowl. Add the dry ingredients to the wet ingredients in parts, followed by some aerated soda. Start and end with flour mixture.
Pour the prepared batter over the pineapple slices and tap gently.
Bake in the hot oven for 40-50 minutes. Once the cake is done, remove from oven, loosen the edges and invert to a plate immediately. Do not let the cake cool in the baking tin. let the cake cool for 15 minutes before slicing. Serve pineapple upside down cake as such or with a scoop of ice cream.
1. You can use canned pineapple slices too in this recipe.
2. Apple or plums can be used too